Today I saw my first robin of the year.
Spying that little bird has filled me with more Christmas cheer than all the lights up and down Oxford Street ( well, they are sponsored by Marmite after all…. tsk! )
I was planning a Bonfire Night chocolate ginger cake for this post, but thanks to a bout of the latest virus that’s going around, Mr Love and I have only just surfaced, bleary eyed, from under the duvet. And so, clutching a large amount of fresh cranberries that I giddily purchased at Waitrose, I have ventured back into the kitchen.
My first crack at this curd was a muddy pink dis-ahh-ster that quickly found its way into the bin. My second attempt, via some help from Nigella, was a cerise success! The bonus of making this curd is that it fills the house with a tart seasonal tang that will have you whistling ‘White Christmas’ before you know it.
This jewel of a condiment is delicious on a hot buttered English muffin or used to sandwich sponge cakes. It pairs particularly well with chocolate and in my next couple of posts I’ll be showing you how.
Cranberry & Clementine Curd ( adapted from H.T.B.A.D.G by Nigella Lawson )
250g fresh cranberries
50g butter, unsalted
250g caster sugar
3 large eggs
zest of 2 clementines
Simmer the Cranberries and water in a small saucepan on a low heat until all the berries have split and burst their luscious juices.
Sieve the pulpy berries so that you are left with a puce hued puree and place back in your pan along with the butter and the clementine zest. Melt slowly over a low heat and then add the sugar and the eggs, stirring all the while. Keep stirring patiently until the mixture has thickened ( it will coat the back of a metal spoon when its ready ). Don’t worry if you get little white ‘eggy’ bits as you can strain it before pouring into sterilized jars – this amount of curd should fill a large jam jar ( approx. 400g ).